Use a pack of BBQ pulled pork to make this delicious nacho platter – it’s great for a TV dinner or casual family supper.
Ingredients
Nachos
1 pack (590g) BBQ pulled pork
1 tin (390g) kidney beans in chilli sauce
180g Old El Paso™ Original Nachips™
2 tablespoons Old El Paso™ Sliced Green Jalapeños, drained and chopped
175g ready-grated Cheddar cheese
To Serve
Spring onions, shredded
Soured cream
Instructions
Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Line a large baking sheet with baking paper.
Cook the BBQ pulled pork in a shallow roasting following the packaging directions. Cool for 10 minutes then shred the meat with 2 forks and mix with the pouch of BBQ sauce (from the pack). Transfer to a bowl and stir in the kidney beans.
Spread half the Nachips™ over the baking sheet and top with half the pork mixture. Scatter over half of the jalapeños and cheese. Repeat the layers once more.
Bake for 8-10 minutes until piping hot and the cheese has melted. Serve immediately, topped with shredded spring onions with soured cream on the side.
Expert Tips
To microwave instead of bake, layer the nachos on a microwavable plate. Microwave uncovered on Medium (50%) 2 to 3 minutes or until cheese is melted. You may need to do this in two batches.
For a milder flavor, replace the jalapeños with chopped spring onions or green pepper.
